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Not only was the meal perfectly prepared and presented, but Bob was also able to incorporate the spirit, a unique distillation called Hopshnop compliments of Whistling Andy, into every course.
Some might call it cheating, but I consider it a testament to Bob's skill and the quality of the spirit that it was able to pair with both the pork and fish preparations in its straight and unadulterated form. Bob chilled the Hopshnop, a collaboration between Whistling Andy and Blackfoot River Brewing using Blackfoot's IPA as its base, prior to serving, which only bolstered its already crisp, clean profile.
Following the main course, we moved inside, where we caught up with the World Cup and enjoyed a cocktail that Bob calls the Woolly Bugger. Then dessert was served, a turtle cheesecake that worked amazingly well with Bob's final touch, a warm beverage combining Hopshnop, simple syrup, and spiced rum. No better description could be offered than the words of one guest, who exclaimed "That's good!"
If you are looking for a spirit that can carry an entire evening, Hopshnop comes highly recommended. Its a limited edition offering, so keep your eyes out for a bottle the next time it comes around.
Recipes from Bob Fischer's Hopschnop Solstice Supper can be found in the upcoming Summer issue of MicroShiner magazine.
